Levain Copycat Chocolate Chip Tahini Cookies
Giant chocolate chip cookies made with brown butter, tahini, halva pieces and chocolate chips. They're baked to have a toasted outside and chewy inside.
Make the brown butter, cool to room temperature and then transfer to the fridge to set to room temperature butter consistency.
Preheat the oven to 410F. Line a large baking sheet with parchment paper. Set aside.
Whisk together all purpose flour and cake flour, cornstartch, baking soda and salt.
Cream together the cold brown butter, tahini, brown sugar and granulated sugar together until creamy.
Beat in eggs until well combined.
Stir in the dry ingredients 1/3 at a time. When the last 1/3 dry has been added to the wet, fold the halva and chocolate chips until just combined. Chill in the fridge for 20 minutes.
Measure out 6oz. cookie dough balls.
Place each 6oz. cookie at least 2 inches apart on a baking sheet.
Place into a fully preheated 410 F oven. Bake for 9-12 minutes.
Remove cookies and leave on the hot baking sheet set on top of a cooling rack for 15 minutes. Remove from the baking sheet and cool completely on a cooling rack and enjoy!
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